Recipe for cooking frothy cappuccino punch

Other Beverage Recipes :: Punch

Frothy Cappuccino Punch

Source: verybestbaking.com

1 gallon double strength coffee, chilled
3 (12 ounce) cans evaporated milk, chilled, divided
1 c. sugar, divided
1 tsp. vanilla extract or flavoring
1 qt. chocolate ice cream
Ground cinnamon
Shaved chocolate

Pour coffee into lrg. punch bowl.

Combine 2 1/4 c. evaporated milk, 1/2 c. sugar and vanilla extract or flavoring in blender; blend until frothy. Add milk mixture to coffee.

Repeat with remaining evaporated milk and sugar. Add scoops of ice cream to punch and top with chocolate curls.

Ladle punch into c.; sprinkle with cinnamon.

Measure 2 rounded Tbsp. of ground coffee to every 6 oz. of water. Vary measurements to suit your individual taste.

HINT: To make chocolate curls, carefully draw a vegetable peeler across a bar of NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate. Vary the width of your curls by using different sides of the chocolate bar.